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Glass Noodles with Beef and Vegetables Japchae


¼#                               Sirloin, julienne

5oz                              Korean vermicelli

½#                               Spinach

1 cup                           Onion, julienne

½ cup                           Carrot, julienne

3 ea                              Dried shiitake, reconstituted, julienne

1T                                Wood ear, reconstituted, chopped

1T                                Dark sesame oil

5T                                Sweet soy base (see recipe)

1T                                Toasted and ground sesame seeds

Tt                                 Salt

Tt                                 Pepper



1 T                               Sweet soy base

1T                                Scallion, minced

1t                                 Dark sesame oil


  1. Combine beef and marinade ingredients, allow to marinate 30 minutes
  2. Pour 4cups of boiling water over the glass noodles and let soften
  3. Drain and cut noodles in half, reserve
  4. Stir fry and season the onions, carrots, mushrooms and spinach separately, reserve in a mixing bowl
  5. Stir fry the beef. Reserve
  6. Add soy base to wok and bring to a boil
  7. Add noodles and mix
  8. Place noodles in mixing bowl with reserved vegetables and meat and toss
  9. Top with sesame seeds and oil and adjust seasoning

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